Mutton, Minced

Ingredients

• a lump of butter
• dredge in flour enough
• half a pound of mutton
• a cup of good broth
• pepper
• salt
• nutmeg
• a bit of anchovy butter

Method

1. 1

   Melt butter in a stewpan, add flour to absorb it, stir until light brown.

2. 2

   Add minced mutton and broth, season, and simmer gently for 30 minutes.

3. 3

   Stir in anchovy butter before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 974. The excerpt below is the record exactly as published.

Mutton, Minced. — Put a lump of butter into a stewpan ; when it has melted dredge in flour enough to absorb the butter, and keep it well' stirred over a slow fire until of a hght brown colom- ; add half a pound of mutton from a roast leg, minced finely, and have ready a cup of good broth made fiom the bone, with the addition of a liit of well-flavoured ham, and pepper, salt, and nutmeg ; mix well, and simmer gently for half an hour, but do not boil. Re- move from the fire, and stir in a bit of anchovy butter

Cook this with the app: pantry check, scaling, and the assistant.